Senate Bean Soup - cooking recipe

Ingredients

1 1/2 lb. navy beans
4 large onions
1 clove garlic
6 stems parsley
3/4 tsp. thyme
1 1/2 large bay leaves
1/2 lemon
1 lb. cooked ham
1 large carrot

Preparation

Soak the beans overnight. Drain and rinse in hot water.
Cook in 3 quarts of water. Chop the onions, garlic, carrots and parsley. Add 1/2 lemon.
Cook ham 2 to 3 hours, cut in 1/2-inch cubes.
Remove 2 cups cooked beans and run through blender. Pour back into soup.
Add salt and pepper to taste. Also add 2 cups water.